In the Summer of 2012, my mom, my friend Stef, and I went to a Mexican joint in the area because we had a sweet Groupon (or LivingSocial (I love coupons)). This place wasn't the most fabulous or best enchiladas or really great at anything. The menu, however, has changed our vocabulary forever. Everything on the menu that had a long "i" sound to a Spanish speaking individual was spelled...differently. For instance, they had a great "cheese deep". I believe that should be cheese dip, but hey, who am I to spell check the menu? I'm not Mexican, and I was only in Mexico for about four hours once on spring break. Yeah, that's all you will get about spring break. Yikes.
Anyway, this lovely sour cream concoction will always be "deep" to us. So now, I pass onto you the greatness.
If this takes you more than five minues, you are doing it wrong!
Chipotle Deep
Ingredients:
8 oz Sour Cream (I like the vats; you can start small with 8 oz.)
1 tbl Chipotle Chili Pepper, ground. Spice Island has a great spice w/ grinder available for this!
1 tsp Cayenne Pepper, ground
1 tsp Garlic Powder
1 tsp Honey
1 tsp Onion Powder
1 tsp Ranch
Mix everything together in the sour cream container, be green. If it tastes good, call it good. However, I like mine with a little more chipotle and a little more cayenne. Don't go overboard on the ranch. It will taste like ranch with a hint (maybe) of chipotle. That's not what you are going for here. If you want a chipotle ranch recipe, this isn't really it. I also make this in 32 oz amounts, and my fat hearted friends (Fat Amy, I love you!) easily finish it off in a few minutes with a bag of Ruffles. I also don't truly believe in measuring, so this is me guessing.
Enjoy!
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